Palestinian food writer Reem Kassis’s latest book weaves together history, memoir and recipes to bring the diverse food cultures of the contemporary Arab world to life.

Palestinian food writer Reem Kassis’s latest book weaves together history, memoir and recipes to bring the diverse food cultures of the contemporary Arab world to life. Here, she shares three of her favourite recipes.

On the outskirts of Milan, organic rice farmer Francesco Bossi, 55, is championing one of Lombardy’s most revered products.

Popularised in the 19th century, this British classic has since become a pub staple. And while over the centuries the ingredients have been up for some debate, these days the kidneys are non-negotiable.

From the Dutch Cheese Valley to the lush pastures of Normandy and the wild Californian north west, here are the places we think should be on every cheese lover’s bucket list.

Stonehaven’s glory days as a thriving fishing village may be behind it, but the culinary legacy of its past remains. Grab yourself a table with a sea view and tuck in to smoked haddock, award-winning fish and chips or fresh lobster. 

In Courmayeur, in the shadow of Mont Blanc, family meals are hearty affairs, involving plenty of cheese and suitably mountainous portions of carbonara and focaccia. Pull up a chair — dinner is served.

Thessaloniki is Greece’s gastronomic heart, a melting pot city that’s constantly evolving. But when it comes to Greek cooking, some things aren’t to be messed with — no matter how modern life gets.

Pitmaster Pat Martin spends his working day barbecuing and his free time grilling — two very different things if you’re in the American South, where cooking is as much about the journey as the destination.

In central Spain, the Cabra have farmed some of the world's highest-quality saffron for four generations, using a meticulously hand-produced and largely unchanged approach.

In Sicily, Laura Lupo makes products such as pesto and torrone from her own highly prized Bronte pistachios.

In Vizitsa, one of the Greek villages that have dotted Mount Pelion’s slopes since antiquity, the women-run Esperides Co-operative uses the region's abundant orchards to create traditional Greek spoon sweets with a secret local ingredient. 

Once a nation of nomads, today’s Kyrgyzstan is dotted with yurts only in summer. For most of the year, Kyrgyz shepherds live settled lives in the valleys, but from June to September, when the lowlands are arid, they move to summer mountain pastures, known as jailoo. 

The hills just outside Alba, in northwest Italy’s Piedmont region, are striped with neat green rows of trees and vines. The area is renowned for its wines and white truffles, but the jewel in its crown is the nocciola del Piemonte, a delicate variety of hazelnut with thin skin and crisp, dense flesh. The terroir here is ideal for these nuts: the slopes allow the soil to drain, while the altitude and climate provide the perfect temperature for the trees.

There can be few institutions more synonymous with the East End of London than pie ’n’ mash shops.